Honey Oatmeal Wheat Bread

This is a large batch that requires a large mixer (6-quart or bigger). I suggest cutting it in half, however the Amish prefer large batches. 2. Mix boiling water and oats. Set aside for 1/2 hour to cool. Keep the milk next to it for later. 3. In a mixing bowl, combine the oil, honey, wheat flour, eggs, and salt. 4. Start your proof: warm water, sugar, and yeast. Use a 2-cup container or bowl, this baby is active. 5. Combine the milk with the oat mixture ; pour that into the mixer. Pour the proof into the mixer. Add the white flour, 1 cup at a time. 6. The mixing bowl may fill up, so put it on a floured surface and knead to a tacky consistency. Let rise till doubled. 7. Grease and flour 4 large loaf pans. Beat down risen dough. divide into pans, let rise till dough is a couple of inches or so above the pan. (It will rise even more in the oven!) 8. Bake at 325°F for 20 minutes, and then at 300°F for an additional 20 minutes. Enjoy. This doesn't last long fresh out of the oven in my home.